- 1.5 - 2 tomatoes
- 3-4 sliced garlic cloves
- 1/3 ball mozzarella cheese, thinly sliced
- 8 fresh basil leaves
- a few drizzles of Extra Virgin Olive Oil
- pinch of salt
Cut the tomatoes in halves. Turn them so that the flat side is down and place several slits into the back of the tomatoes with a knife. Insert the slices of garlic into the backs of the tomatoes. Place the tomatoes on a piece of tin foil and then create a pouch with the tin foil. Wrap the tin foil so that the edges are 'sealed' close.
You can cook this in several ways, all for about 5-6 minutes. I chose to use my George Forman Grill - easy and no clean up! Use a stove-top grill, a charcoal grill, or even the oven. I think the George Forman is ideal because it heats both sides at once.
While the tomatoes are roasting (smell that garlic!), place the cheese and basil in a shallow dish, drizzle with olive oil. Place the tomatoes in the center of the dish once cooked, flat side down. Sprinkle a dash of salt on the tomatoes. Drizzle again with oil.
Notes: I used a leftover tomato, hence the 1.5 tomatoes. Use what you've got! Licopene/nutritional benefits of these dishes. Save the foil for leftovers. Salt brings out the flavor of tomatoes.
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